Chicken Egg Potato Salad

Elevate your next gathering with this hearty and flavorful Chicken Egg Potato Salad, a delightful fusion of tender chicken, creamy potatoes, and perfectly cooked eggs. Tossed with a zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar, and accented by crunchy celery, red onion, and fresh parsley, this dish is a refreshing twist on a classic favorite. Whether served as a satisfying main course or a complementary side dish, this protein-packed salad is perfect for picnics, potlucks, or weeknight dinners. Ready in under an hour and chilled to perfection, it’s a crowd-pleaser you won’t want to miss.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 4 pieces Potatoes (medium-sized)
• 4 pieces Eggs
• 1 piece Red onion (small, finely chopped)
• 2 pieces Celery stalks (chopped)
• 0.5 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Fresh parsley (chopped)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil

Directions

Step 1

Prepare the chicken: Rub the chicken breasts with olive oil, salt, and black pepper. Boil, grill, or bake the chicken until it is cooked through and internal temperature reaches 165°F (75°C). Let it cool slightly and dice into bite-sized pieces.

Step 2

Boil the potatoes: Peel and cut the potatoes into large chunks. Place the potatoes in a pot of salted water and bring to a boil. Cook until they are fork-tender, about 15-20 minutes. Drain and let them cool before cutting into smaller pieces.

Step 3

Cook the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes. Drain and transfer the eggs to an ice bath to cool. Peel the eggs and chop them into quarters.

Step 4

Prepare the dressing: In a small bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, parsley, salt, and black pepper until smooth and well combined.

Step 5

Assemble the salad: In a large bowl, combine the cooked chicken, potatoes, eggs, red onion, and celery. Pour the dressing over the ingredients and gently toss to ensure everything is evenly coated.

Step 6

Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold as a main dish or a side.

Nutrition Facts

Serving size	(1368.7g)

Amount per serving	% Daily Value*
Calories	2264.5

Total Fat 131.9g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 2.5g
Cholesterol 1068.0mg	0%
Sodium 4182.5mg	0%
Total Carbohydrate 164.6g	0%
Dietary Fiber 16.9g	0%
Total Sugars 11.6g
Protein 109.1g	0%

Vitamin D 164IU	0%
Calcium 291.3mg	0%
Iron 9.7mg	0%
Potassium 4518.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 19.1%

Carbs: 28.9%